These egg crackers are a Pesach game changer, providing a crispy and addictive snack or accompaniment to any meal.
Easy to make and freeze, they’ll become a staple at your Pesach table.
Crispy Kichel (Egg Crackers) Gluten-Free
Ingredients
- 6 eggs
- 3.5 C Potato Starch
- 4 T Sugar
- 1 tsp Salt
- 1 C Oil
Instructions
- Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper.
- In a large bowl, whisk together the eggs, potato starch, sugar (if using), salt, and oil until creamy. Alternatively, you can use an immersion blender for easier mixing.
- Spread the batter evenly onto the parchment-lined baking sheets.
- Bake for 10 minutes, then remove from the oven and cut into squares using a pizza cutter.
- Return the squares to the oven and bake for an additional 20-30 minutes, or until golden brown and crispy.
- Optional: For added flavor, sprinkle your preferred spices on top before baking. Suggestions include garlic, pepper, paprika, sea salt, or cinnamon sugar.
- Once baked, let the kichel cool completely before serving or storing.
Notes
Tips:
- Place a damp towel or paper towel under the parchment paper to prevent it from slipping while spreading the batter.
- If available, use an offset spatula for smoother spreading of the batter.
- A pizza cutter works well for slicing the kichel into squares.
This is the best recipe ever! First thing we do for pesach so they’re parve. We make them savory and sweet. There’s never enough! Thank you cc!